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Bread Machine Old Milwaukee Sourdough Rye Bread

bread image
It is no surprise that Milwaukee is a “city of rye.” In this city settled and inhabited by people of German, Scandinavian, Eastern European descent, rye is the bread of choice.
Yield 1 round loaf
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Ingredients

Small Loaf (1-pound bread machine)

Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup water
  • 4 teaspoons vegetable oil
  • 3 teaspoons molasses
  • 3/4 cup Rye Sourdough Starter
  • 2 cups bread flour
  • 1/2 cup rye flour
  • 2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons caraway seeds

Large Loaf (2-pound bread machine)

Instructions

  • Have water, oil, and molasses at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.

Notes

Get Traditional Bread Making Method here.
For a crusty loaf: Place a metal broiler tray on bottom oven rack before preheating oven. After placing loaf in oven to bake, quickly and carefully pour 1 cup hot water into broiler tray and close oven door. Bake as directed.

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